Pages

Recipe: Mushroom Parmesan Phyllo Triangles

This recipe for Mushroom Parmesan Phyllo Triangles is so easy and delicious… the ingredients are simple and you can easily adjust the recipe amounts to suit how many you want to make.

I like to make the fillings for phyllo triangles on one day and actually assemble them on and bake them on another day. This way I can make a variety of fillings without feeling I’m in the kitchen forever. It also makes clean up a snap on both days.

I used my mini chopper to finely chop the ingredients… I found that everything gets more finely chopped. I put the onion and garlic cloves in the mini chopper at the same time to they get incorporated together… so no one will get a mouthful of garlic… which is not what you want.

Add the onion and garlic to the skillet and cook about 3 minutes or until onions are soft and translucent.

Chop the mushrooms (do this in batches so they chop evenly)in the mini chopper.Add the mushrooms and cook until the mushrooms are soft and the liquid has started to run out of them. Remove from the heat.

Put the mushroom and onion mixture into a large bowl.

Chop the parsley in the mini chopper until fine.

Add the parsley and Parmesan cheese.

Add salt and pepper to taste.

Carefully remove 1 sheet of phyllo dough and place on a clean work surface.

Make sure to cover the open package of phyllo dough with a damp towel.

Gently brush the sheet with melted butter.

Remove another sheet of phyllo dough and place over the first one.

Gently brush the sheet with melted butter.

Repeat this step until you have layered 5 phyllo dough sheets.

Using a very sharp knife, cut the phyllo dough into 2 inch strips along the long side.

Place a heaping teaspoon of filling at one end of the strip, be sure to leave about an 1.8 of an inch border so the filling won’t spill out.

Fold into a triangle as you would fold a flag.

If for some reason you have a little extra dough at the end …. Using a sharp knife, just trim it off.

Place the triangle on the parchment lined baking sheet.

Repeat until you have used up all the phyllo sheets.

Brush all the triangles with butter.

Any remaining filling stored in an airtight container in the refrigerator and can be used in other recipes.

No comments:

Looking for More Recipes?

If you are looking for more recipes click the "Older Posts" link to page back to older posts or go to the archives in the right column. The list of labels at the bottom in the right column will help you find specific types of recipes or try our search engine at the top and search by name or ingredient.

Foodie Blogroll

Notice

While almost all of the photos here are produced by us, occasionally we do use second party sources for stock photos if, at the time of post, a picture of our own is unavailable. We choose photos that are a true representation of the food or subject discussed. This is particularly true of some of our Tips and Commentaries. All artwork/photos are credited to the producer if known. Many of these photos are obtained through photo sharing sites and the artists are unknown. If you are the artist/producer of any works on this site, feel free to email me at cookingtipoftheday@gmail.com and credit will be given.

Copyright 2008-2017 by Linda M. Hendricks/Cooking Tip of the Day. All rights reserved. No part of this blog, including photographs/writings can be reproduced, copied or disseminated without the express written permission from Linda M. Hendricks.